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Layered Angel Food Cake

Light and Fluffy Layered Angel Food Cake with Fresh Berries

This Layered Angel Food Cake is a light and fluffy dessert featuring fresh berries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 10 large egg whites Use fresh, room temperature whites for best results.
  • 2 Tbsp fresh lemon juice Enhances flavor and stabilizes egg whites.
  • 1 Tbsp warm water Helps stabilize egg whites.
  • 1.5 tsp cream of tartar Stabilizes beaten egg whites.
  • 1 tsp lemon zest Adds fresh citrus aroma.
  • 0.5 cup granulated sugar Sweetens the cake.
  • 1 cup cake flour Contributes to the light texture.
  • 1 tsp fine salt Balances flavors.
For the Frosting
  • 1 cup cold cream cheese Adds richness and stability.
  • 2.5 cups heavy whipping cream Creates a fluffy frosting.
  • 1.25 cups powdered sugar Provides sweetness.
For the Topping
  • 1 pint fresh blueberries Adds color and flavor.
  • 1 pint fresh raspberries Adds color and flavor.
  • 1 pint fresh blackberries Adds color and flavor.
  • 1 lb fresh strawberries Adds color and flavor.

Equipment

  • Stand mixer
  • 7 or 8-inch cake pans
  • Parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (162°C) and line three 7 or 8-inch cake pans with parchment paper.
  2. In a stand mixer, combine 10 large egg whites, 2 tablespoons of fresh lemon juice, 1 tablespoon of warm water, 1 ½ teaspoons of cream of tartar, and 1 teaspoon of lemon zest. Mix on low for about one minute.
  3. Gradually add ½ cup of granulated sugar, then increase to medium-high until soft peaks form, about 3-4 minutes.
  4. Sift together 1 cup of cake flour, 1 ¼ cups of powdered sugar, and 1 teaspoon of fine salt into a separate bowl. Fold into the whipped egg whites gently.
  5. Divide the cake batter among the prepared pans and bake for 22-25 minutes until lightly golden.
  6. Invert the pans onto a wire rack to cool completely for about an hour.
  7. Chill your mixing bowl and whisk attachment, then beat 1 cup of cold cream cheese until smooth. Gradually mix in 1 ¼ cups of powdered sugar.
  8. Slowly add 2 ½ cups of heavy whipping cream, increasing speed until thick and fluffy.
  9. Layer the cake upside down on a platter, frost with whipped cream, and top with fresh berries. Repeat with remaining layers.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure egg whites are at room temperature, do not grease pans, and sift dry ingredients for a lighter cake.

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